Asian Glazed Duck

1 Reviews
100% would make this recipe again

Your guest will enjoy this impressive, delicious and easy to prepare duck recipe.

Marinade : 12 h Preparation : 15 min Cooking : 2 h 30 min Standing : 10 min
220 calories/serving
  • Can be done in advance
  • Easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Diabetes-friendly


1 duck, whole 2 kg
2 tsp salt 9 g
2 cloves garlic, finely chopped
1 tsp coriander seeds, ground 1 g
1/4 tsp peppercorns, ground 1 g
1 tsp Chinese five-spice powder 3 g
1 tsp gingerroot, grated 4 g
3 tbsp miso (fermented soybean paste) 45 g
1 tbsp soy sauce 15 mL
3 tbsp orange juice 45 mL
1 tbsp honey 22 g
1 tsp sesame seed oil 5 mL


  1. In a small bowl, combine salt, chopped garlic, coriander seeds, peppercorns, five-spice powder, and grated ginger. Set aside.
  2. Make crosshatched slits in the skin of the duck (about 20-30 slits in total). Rub the skin and inside of duck with the spice rub. Place the duck on a plate and put in the fridge, uncovered, for at least 12 h, up to 24 h.
  3. Preheat the oven to 160°C/325°F. Remove the duck from the fridge 30 min before putting in the oven.
  4. Put the duck on a roasting tray, breast side down. Roast in the oven for 1 h 30 min. Take the duck out of the oven and remove cooking juice using a baster. Put the duck back in the oven, breast side up, then roast for another 45 min to 1 h, until a thermometer inserted into the duck should register 75°C/165°F.
  5. Meanwhile, combine the remaining ingredients in a bowl. Remove the duck from the oven and increase the temperature to 260°C/500°F. Baste the duck with half of the mixture. Put the duck back into the oven 5 min. Take it out of the oven then baste with the remaining mixture. Roast an additional 3-5 min, until the skin is crispy and nicely coloured. A thermometer inserted into the duck should register 82°C/180°F.
  6. Take the duck out of the oven then loosely cover with aluminum foil. Let rest for 10 min, then serve.

Nutrition Facts Table

per 1 Serving (110 g)


% Daily Value




11 g

17 %

Saturated 3.9 g
+ Trans 0 g

20 %


80 mg


940 mg

39 %


6 g

2 %


1 g

3 %


3 g

Net Carbs

5 g


22 g

Vitamin A

2 %

Vitamin C

2 %


2 %


20 %


This recipe is :
Excellent source of  :
Niacin, Selenium, Vitamin B2, Zinc
Good source of  :
Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12
Source of  :
Copper, Folacin, Magnesium, Manganese, Potassium, Vitamin B6, Vitamin E, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 2 ½
Fats 2
Other Foods 0

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Duck | Main courses/Entrées | Diabetes-friendly | Halal | Kosher | High Iron | Bake | Easter | Asian

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